Restaurants Around the World

Clancy’s, New Orleans, 12/18/15

A medium sized place with several dining areas as well as a bar space. Ask for the downstairs dining room, as that’s where the best vibe is. The day we were there the ladies Christmas lunches were taking over the room. Lunch is different than dinner too, as downstairs has windows all along one side that give it a light airy feel. This is old school New Orleans dining, with starched white linens, tuxedoed waiters and a changing array of seafood.

sign

The staff is most helpful and will try and accommodate any request for substitutions. For example the drum came with smoked salmon and Dijon sauce but I wanted crab – no problem they’ll cover the drum with fresh crab and use brown butter.

dining roombartable set uphot French breadFrankie checked out the butterFrench 75menu

We started with the fried eggplant which came out hot and moist inside. The aioli was a nice accompaniment.

fried eggplantwine

We split the shrimp salad next, as it is an entree size portion. It comes with a deviled egg that has the most wonderful strong taste of bacon. It also has hearts of palm and dressed marinated shrimp on top. There’s a little spice in the background of the dish but it all blends very well – a winner.

New Orleans shrimp salad (half)

The drum was moist and so very fresh. It with the crab and butter were a divine combination. The accompanying orzo was served room temperature in a vinaigrette for a nice contrast. The carrot garnish was even exceptional. Mild tastes but a lovely plate of food.

Grilled baby drum with crabmeat and brown butter sauceCork play

The peppermint ice cream was not as good as the last time my husband had it but it’s served with a rich warm chocolate sauce, so you can’t go very wrong there.

peppermint ice cream

The caramel parfait is called budino and is a mixture of a bunch of my favorites and they were all well done. From the crispy swath of caramel standing up to the creamy caramel and custard below, it is a bowl licker.